Healthy Food Fast
We all need healthy, affordable and delicious recipes that are great for families. Our Cook County Health dietitians will share some of their favorite recipes that are easy to prepare and include many pantry staples.
10-Minute Chili
This quick, affordable and family friendly chili is packed with vegetables, fiber and plant-based protein. Made with pantry staples and fresh produce, it comes together in just 10 minutes and is perfect for busy weeknights.
Ingredients
- ½ onion, diced
- 2 celery stalks, diced
- 1–2 zucchini, chopped
- 2 bell peppers, chopped
- 1 can corn, drained and rinsed
- 1 can diced tomatoes (with juices)
- 3 cans beans, drained and rinsed
- Options: pinto, red kidney, cannellini, navy, or a mix
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
Optional Add-Ins
- Lean ground turkey (brown first if using)
- Toppings: chives, cheese, avocado, cilantro or plain Greek yogurt
Instructions
- Sauté the Base
Heat a splash of olive oil in a pot over medium heat. Add the diced onion and celery and cook for 2 – 3 minutes, stirring to prevent burning. - Add More Vegetables
Stir in the zucchini and bell peppers. Cook a few minutes until slightly softened. - Add Canned Vegetables
Pour in the drained corn and the can of diced tomatoes with all its juices. Stir to combine. - Add the Beans
Add three cans of rinsed beans – any combination you like. - Season the Chili
- Sprinkle in:
- Pepper
- Garlic powder
- Cumin
- Paprika
- Chili powder
Mix well so the spices coat all the ingredients.
- Simmer
Bring the chili to a gentle simmer. Cover and cook for about 10 minutes, stirring occasionally so the flavors blend. - Serve
Scoop into bowls and finish with your favorite toppings such as chives and cheese.
5-Can Salad
This simple, budget-friendly salad turns pantry staples into a colorful, fiber-rich dish that supports balanced eating. With a mix of canned vegetables, fresh add-ins and a light homemade vinaigrette, it’s easy to customize with your favorite flavors. High in fiber, plant-based protein and heart-healthy fats, this salad makes a nutritious side dish or a quick, satisfying lunch for the whole family.
Ingredients
Canned Ingredients (drained)
- 1 can kidney beans (rinsed to reduce sodium)
- 1 can sweet corn
- 1 can green beans
- 1 can diced tomatoes (regular, fire roasted, or seasoned)
- 1 can roasted red peppers
Optional canned swaps:
Black beans, pinto beans, chickpeas, olives, beets, artichoke hearts, water chestnuts
Fresh Ingredients
- Sliced red peppers
- Chopped celery
- Grated carrots
- 2 – 3 scallions, chopped
- Fresh parsley or cilantro (optional)
- Diced avocado (for topping)
Vinaigrette
- Olive oil
- Lemon juice (or substitute balsamic vinegar + mustard for a zestier flavor)
- Garlic powder
- Onion powder
- Salt & pepper
- Dried oregano
- Red pepper flakes
Instructions
- Combine Canned Ingredients:
Add the drained kidney beans, corn, green beans, diced tomatoes and roasted red peppers to a large bowl. Rinse the beans first to help reduce sodium. - Mix in the Fresh Vegetables:
Add sliced red peppers, chopped celery and grated carrots. Stir in scallions and herbs like parsley or cilantro, if desired. - Make the Vinaigrette:
In a small bowl, whisk together:- Olive oil
- Lemon juice
- Garlic powder
- Onion powder
- Salt & pepper
- Dried oregano
- Red pepper flakes
- Dress the Salad:
In a small bowl, whisk together:
Pour the vinaigrette over the salad and toss until everything is well coated. Top with diced avocado for heart-healthy fats and added creaminess.
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